Panna cotta is a fabulous way to entertain with sweet, Italian-style cuisine.
- 60 ml boiling water
- 3 tsp powdered gelatine
- 370 ml milk
- 300 ml thickened cream
- 395 g sweetened condensed milk
- 1 tsp vanilla bean paste
- 4 ginger nut biscuits, crushed
- micro herbs, to garnish
- 2 cups fresh cherries, pitted
- 60 ml green ginger wine
- ¼ cup caster sugar
- Put water in a jug and sprinkle gelatine over the top. Stir until combined and set aside for 5 minutes.
- Meanwhile, put milk, cream, condensed milk and vanilla in a medium saucepan over medium heat. Bring to the boil, remove from heat and stir in gelatine mixture until gelatine has dissolved.
- Line a small oven tray with damp kitchen paper towel. Put eight 125ml-capacity plastic dariole moulds on top. Divide milk mixture between moulds. Chill for at least 4 hours or overnight until set.
- To make Drunken cherries, put all ingredients in a small saucepan over high heat and bring to the boil, reduce heat to low and cook, covered for 5 minutes. Remove from heat, remove cherries with a slotted spoon and set aside. Return syrup to the heat, simmer for 2 minutes or until slightly thickened. Set aside syrup and cherries for 30 minutes to allow to cool to room temperature.
- To serve, brush a little of the Drunken cherry syrup across 8 serving plates.
- Turn out panna cottas onto plates on top of syrup, spoon a few Drunken cherries on the side, scatter cherries with gingernut crumbs and garnish panna cotta with micro herbs.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||14.3 g|
|Total carbohydrates||48.0 g|
|- Sugars||43.9 g|
|Dietary fibre||0.8 g|